Diaries of a former Le Cordon Bleu Paris Student.

May 10, 2006

Top 10

As school comes to an end in a few weeks, some reflecting must be performed. Gone are the wide-eyed Basic Cuisine students that we once were, to be replaced by slightly cynical but much more competent cooks-to-be. Yes, we have learned classical French techniques, but more interestingly, we've learned to be creative with our leftovers.

Here are the top 10 things you can do with leftovers from practical class at Le Cordon Bleu:

10. Salad it: Take whatever protein was cooked (meat, fish), heat up (optional), and serve on a bed of seasonal greens with homemade dressing. Perfect in warm weather.09. Sandwich it: The same thing as #10, but on a fresh baguette or bread from the bakery.08. Frittata it: A personal favorite of mine- cut leftovers into
small pieces, heat in a skillet, pour seasoned beaten eggs on top and
cook until set. Optional- top with fresh herbs or cheese to fancy it up.07. Leave it: Let it sit in the refrigerator until mold takes over and you cannot distinguish it from other leftovers from class. For those who like to live dangerously.06. Give it away: Whether to other classmates, the dishwashers, or the homeless kids out on Rue de Vaugirard, everyone appreciates a little taste of classical French cooking!05. Drop it: So what did I do with my artichoke puree and stuffed guinea fowl breast from last week? Knock it out of the refrigerator, out of the plastic container and onto my slippers. It was worth it for the sheer comic value. 04. Garbage it: Throw it away before even leaving the classroom. Yes, sometimes the food is THAT unappetizing. You know it's bad when no one pipes up when you say, "Who wants my leftovers?" Mushy fish sausage with orange sauce anyone? I think I'd have to be lost in the woods for a week before touching that.03. Throw it: I know of no better way to stun the annoying pigeons in the park than tossing a piece of meat baked in bread dough at them. Hey, I need pigeons to practice on for the final!02. Trade it: Trade with a pastry student so that you can consume massive amounts of butter and cream in a sweet form instead.

and last but not least...

01. Eat it as is: On those rare times when everything we make in class is excellent! Trust me, those times are rare- how do think I've managed not to gain weight while in culinary school?

*A little caveat- I'm not saying that everything we make at school is gross. It's just a lot of repetition and a lot of heavy food that most people aren't used to. But both the palate and the brain need to have a little fun once in awhile, and the leftovers problem keeps the mind sharp!